This recipe is 100% vegan, gluten-free, dairy-free and healthy! The texture is so creamy, so soft and delicious.
- 1 cup Brown lentils
- ½ whole Lemon
- 1 clove Garlic
- 3 tablespoons Tahini
- 3 tablespoons Extra virgin olive oil, divided
- ⅔ teaspoons Himalayan salt
- 1 tbsp Reserved liquid from cooking the lentils
- 1 teaspoon Red paprika, to garnish
Rinse the lentils first, then add them to a medium-sized saucepan and cover with 3 cups of water. Heat until boiling then reduce to simmer. Simmer for about 20 minutes, until the lentils are tender. Drain but reserve 1 tablespoon of the liquid.
In a food processor, add the cooked lentils, lemon juice, garlic clove, tahini, 2 tablespoons olive oil, salt and reserved liquid from cooking the lentils. Blend for about 1 minute until smooth.
Transfer the mixture to a prepared jar or other dish. Garnish with remaining olive oil and ground paprika.